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There’s nothing I like more than a golden crumb muffin with a side of sweet jam and butter. With that thought in mind (along with some inspiration from my favorite coffee cake), jam crumb muffins are simply irresistible down to the last crumb.

Jam Crumb Muffins

Jam plays the starring role in these buttery crumb muffins, the perfect use for the myriad of open jars piling up in the refrigerator. Filled with pockets of jam (apricot, peach, blueberry, and raspberry jam are all delicious here!) and topped with golden brown sugar crumble, these muffins are a must bake. Served up warm with butter (and possibly another dollop of jam!), breakfast has never looked better.

Jam Crumb Muffins

Jam Crumb Muffins

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Jam Crumb Muffins

Jam Crumb Muffins

  • Author: Laura | Tutti Dolci
  • Yield: 12 muffins

Ingredients

Crumb Topping

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/3 cup flour
  • 1/3 cup sliced almonds
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3 Tbsp unsalted butter, melted
  • 1/2 tsp pure almond extract

Muffins

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1/2 cup jam

Instructions

  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, flour, sliced almonds, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and almond extract in a medium bowl; add to flour mixture and fold in just until incorporated.
  3. Fill each baking cup with one scoop of batter. Top with about 1 1/2 teaspoons of jam, then top with remaining batter and sprinkle evenly with crumb topping. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

Keywords: Muffins, Crumb Muffins, Jam

Jam Crumb Muffins

Jam Crumb Muffins

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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